Mango Coconut Waffle

This easy waffle recipe is quick to make from scratch and perfect for a spring or summer brunch. Since these are made from almond flour they are gluten free & grain free in nature. Made from mangoes & coconut these waffles make a great tropical breakfast.

My daughter is in a phase where she loves to eat everything in a form of waffle. So I have been making variations like savory whole-wheat waffles, almond flour waffles & uttapam waffle .

If you are looking for a quick, gluten-free, high protein, fluffy waffle recipe, this recipe is exactly what you need!

Ingredients you will need to make this easy waffle recipe:

• Almond flour : I have used Almond flour to make this easy waffle recipe as its low in carbs, packed with nutrients and has a slightly sweeter taste.
• Tapioca flour : Helps bind the almond flour and adds crispness to the waffle crust. Instead of tapioca flour you can use cornstarch or arrowroot powder.
• Baking soda
• Eggs
• Full fat Coconut milk : Full fat coconut milk being chunky in texture due to the high fat content brings lovely flavors to these waffles, I recommend not to substitute full fat coconut milk as it affects the overall flavor of the dish.
• Pure Vanilla Extract
• Cardamom powder : Toast the cardamom pods on a dry skillet over a medium flame for 2-3 minutes. Place the cardamom pods in a mortar & smash with a pestle to crack open the pods. Separate the cracked pods out. Smash the seeds to make a fine powder with the help of pestle. Alternatively you can grind the seeds to form fine cardamom powder.
• Coconut Flakes: I have used Coconut flakes for the beautiful added flavor and texture to this recipe. Instead you can also use Shredded Coconut
• Mango pulp: I have used sweetened mango pulp to make these waffles , so I skipped adding sugar or any sweetener to it.

Difference between Almond flour & Almond Meal

Both are made from ground almonds. However almond flour is typically made from blanched almonds which have had skin removed, and is ground more finely than almond meal, which typically contains the skin and has a more coarse grind. Almond flour works best for the light & airy textured recipes , hence I have used finely ground Almond flour to make these mango coconut waffles.

How to store & reheat waffles?

• Store the leftover waffles in the refrigerator for 3-4 days. I stored them in an airtight container.
• You can freeze the cooked waffles up to 2 weeks in an airtight container or a zip lock bag.
• The best way to reheat waffles so that they stay crisp on the outside and soft on inside is to use toaster or oven

Check out more quick and easy recipes:

• Tofu Satay
• Beetroot Hummus
• Sheet Pan Aloo Gobi